Buttermilk Squash Soup Recipe

INGREDIENTS

• 1 teaspoon cumin seeds
• 1/4 cup / 2 oz / 55g unsalted butter
• fine grain sea salt
• 3 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 2 medium garlic cloves
• 1 pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes
• 2 1/2 pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices
• 4 cups / 950 ml good tasting vegetable stock
• 1 cup / 240 ml buttermilk
• 1 bunch of chives, chopped